When it comes to smoking a bird, you may of heard some people mention spatchcock. It’s a funny word for sure, but what is it exactly mean? Well, you’ve come to the right place. I’m going to explain the what, why, and how of spatchcocking.
What? Simply put, spatchcock is the method of flattening the bird by removing the backbone (some also remove the sternum).
Why? Flattening the bird helps it cook faster and for smoking reasons can help get that smoke flavor to the inside meat better.
How? To effectively remove the backbone of the bird, you’ll want to lay the bird chest side down (NOTE: make sure you have at least brined the bird before putting on the grill).
Next, you’ll want to grab a chef’s knife or whichever knife you feel is sturdy enough to cut through bone (while I do own a Japanese-style Santoku knife, I refrain from using it to cut bone because the blade is so thin and this style has been known to chip when cutting harder objects). You will want to feel for the backbone by rubbing your fingers down the middle of the back and cut close to the left and right of the spine, respectively.
If you’re having a hard time finding the spine, you can always look in the cavity of the bird to help guide you. Not only do you want a decent sharpness to the blade, but you’ll need to apply some pressure on the blunt part of the blade to help crack those bones so you can cut through completely (NOTE: if you’re like me and have a spouse who cringes at the sound of breaking bones of a dead bird, then you may want to give a warning. Not that I speak from experience or anything).
Dispose of the backbone and you are now ready to prep your bird however you like and put on the smoker!
